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I have made this cake at least three times since ripping it out of the pages of BHG. Each time I have tried a different alcohol or a different flavor combo and not been disappointed.
3 1/4 cups flour 1 /2 tsp baking powder 8 oz package cream cheese, softened 1 1/2 cup light brown sugar 1 cup sugar 4 eggs 2 medium bananas, mashed (1 cup) 1/4 cup Maple Crown Royal 1/4 tbsp vanilla 1 cup chopped pecans or walnuts
Preheat oven to 325 degrees F. Grease a 10″ bundt pan and dust with flour, knocking out any excess.
Combine flour and baking powder in a medium bowl, set aside.
In the bowl of your stand mixer, cream the cream cheese and sugars together until smooth and fluffy, about 7 minutes.
Add eggs one at a time, scraping down the sides of the bowl as needed.
Add the bananas, Maple Crown Royal, and vanilla.
Add the flour and mix until just combined. Fold in the nuts.
Pour batter into prepared pan and wiggle a little to even out. (the cake, not your booty).
Bake for 80 minutes or until a toothpick inserted in the center comes out clean and cake is a nice golden brown.
Cool in pan for 10 minutes before turning out to cool completely.
If desired top with a Maple Crown Royal glaze:
whisk 1/2 cup powdered sugar with 1 – 2 teas Maple Crown until a thick glaze forms.
Add extra liquid or sugar to loosen or tighten the glaze.
Spoon over the cake and sprinkle with additional nuts if needed.
adapted from BHG Magazine December 2012